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Homemade Canelones a la Dominicana (Dominican-Style Cannelloni) photo
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Canelones a la Dominicana (Dominican-Style Cannelloni)

Classic Dominican-style cannelloni filled with a savory beef ragù and topped with creamy béchamel and melted mozzarella.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Servings: 6 servings

Ingredients

  • 2 tablespoons olive oil
  • 1 pound minced beef or veal
  • 1 medium red onion, minced
  • 1 medium red bell pepper, minced
  • 4 cloves garlic, crushed about 1 tablespoon
  • 1 large tomato, minced
  • 1 cup tomato sauce
  • 3 teaspoons salt (or to taste)
  • 1.5 teaspoons black pepper (or to taste)
  • 4 tablespoons minced parsley
  • 3 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2.25 cups whole milk or skim milk
  • 1 teaspoon salt divided (or to taste)
  • 1 teaspoon black pepper divided (or to taste)
  • 12 pieces cannelloni (no pre-cooking required) box labeled "No pre-cooking"
  • 1 cup shredded mozzarella
  • 4 tablespoons minced parsley (for garnish)

Instructions

  • Preheat the oven to 350°F (175°C).
  • Heat the olive oil in a large skillet over medium-high heat. Add the minced beef or veal and break up with a spoon; cook, stirring, until the meat changes color and most liquid has evaporated, about 5 minutes, then brown lightly.
  • Add the minced onion and crushed garlic and cook, stirring, until the onion is translucent.
  • Add the minced tomato and minced red bell pepper and cook for a couple of minutes, then stir in the tomato sauce. Season with 3 teaspoons salt and 1½ teaspoons pepper (or to taste). Reduce heat to low, cover, and simmer about 10 minutes until most liquid has evaporated.
  • Stir 4 tablespoons minced parsley into the meat mixture, remove from heat, and set aside.
  • Meanwhile, make the béchamel: melt 3 tablespoons butter in a medium saucepan over medium-low heat. Add 2 tablespoons flour all at once and stir vigorously to form a roux; cook 2–3 minutes until it changes color.
  • Slowly whisk in 2¼ cups milk a little at a time, stirring constantly to avoid lumps. Continue stirring for 2–3 minutes until the sauce thickens to a pourable, yogurt-like consistency. Season with the remaining 1 teaspoon salt and 1 teaspoon pepper (or to taste). Remove from heat and let cool to room temperature; it will thicken further as it cools.
  • Pour half of the béchamel into a lasagna or baking pan and spread evenly.
  • Fill each uncooked cannelloni tube with the meat filling using a small spoon, then arrange the filled tubes in the pan on top of the béchamel.
  • Pour the remaining béchamel over the cannelloni to cover them evenly. Cover the pan tightly with aluminum foil.
  • Bake covered for 30 minutes at 350°F (175°C). Remove the foil, sprinkle shredded mozzarella over the top, and broil or place under a hot oven element until the cheese is bubbly and golden in spots.
  • Remove from the oven, sprinkle with the remaining 4 tablespoons minced parsley, and serve.

Equipment

  • Large skillet or frying pan
  • Medium Saucepan
  • lasagna or baking pan
  • Wooden spoon or spatula
  • Measuring Cups and Spoons
  • Aluminum Foil
  • broiler or oven with broil setting

Notes

  • Use a small spoon to fill cannelloni to avoid tearing the pasta.
  • Stir béchamel constantly when adding milk to prevent lumps.
  • Let béchamel cool slightly before pouring to avoid making the pasta too soft.
  • Adjust salt and pepper to taste.